Freezing is one of the most common and effective preservation technique used for the shelf-life extension of fruits and vegetables. Freezing helps to retain the nutritional value of the fruits and vegetables while maintaining the sensory qualities. Freezing lowers the temperature as well as water activity, which inhibits the microbial proliferation and enzymatic reactions which can lead to the degradation and deterioration of the fruits and vegetables. Freezing offers various advantages but there are several factors to be taken into account to ensure that it does not result in negative effects like structural quality degradation, such as textural loss due to cellular rupture and moisture loss during thawing. These losses can reduce the consumer acceptability and negatively affect the functional attributes. Recent advances in freezing technologies such as controlled ice nucleation, rapid freezing, real-time monitoring help to maintain the structural integrity of the fruits and vegetables. The integration of traditional preservation methods with the novel technologies helps to reduce the post-harvest losses and ensure that the fruit and vegetables can be utilised year-round without degradation in nutritional and textural properties. This chapter explores the principles, advantages and limitations of freezing methods.